Dutch Oven Tea Pancake

This Dutch Oven Tea Pancake is a protein-packed, no-nonsense breakfast that requires no babysitting. This make-ahead marvel produces the most gorgeous pancakes, and with so many flavor options—chocolate chips, almonds, yogurt, honey, coconut—it'll be your new go-to for brunches.

Black tea brings the caffeine game and maltiness, which adds a whole new layer of flavor. Are you ready to dominate that breakfast plate? Give this recipe a spin at your next gathering.

Ingredients

2 cups Kodiak Protein-Packed Flapjack & Waffle Mix Buttermilk
4 tablespoons butter, melted
1 egg
1 teaspoon Cinnamon Toast Spice
1 ½ cups strong brewed black tea, cooled to room temperature
¼ cup blueberries
1 banana, sliced
¼ cup pecans, chopped
4 tablespoons melted butter
Additional butter or maple syrup for serving

Directions

Preheat your oven to 350°F
In a large bowl, mix 2 tablespoons of melted butter, egg, Cinnamon Toast Spice, and the brewed black tea. Stir in the Kodiak Protein-Packed Flapjack & Waffle Mix into the batter.
Grease a Dutch oven pan with 2 tablespoons of melted butter, making sure to coat the bottom and sides.
Pour the prepared batter into the greased Dutch oven pan, spreading it evenly.
Layer the sliced bananas, blueberries and pecans on top of the batter.
Cover the Dutch oven with its lid and place it in the preheated oven.
Bake for 20 minutes, allowing the pancake bake to cook through.
After 20 minutes, remove the lid and switch the oven to the low broil setting.
Broil the pancake bake for an additional 5 minutes, or until the top is golden.
Once baked, carefully remove the Dutch oven from your oven and let the pancake bake cool slightly before slicing.
Serve warm, either as individual slices or scoops, topped with additional butter or chai maple syrup, if desired.